Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brisket

Unknown
Unknown
edited November -1 in EggHead Forum
Have had my large BGE almost 3 years now, & have gotten the hang of most the basics. However, the one thing that still drives me nuts is how much time to allow for a brisket. Have a 6.25 lb'er, that I'd like to have done by mid to late Sunday afternoon. Was thinking of putting it on around 11pm Sat. nite, allowing for a 2 hr rest in foil after coming off the egg, but the last time I did this the Polder woke me up at 7 am, at 200 degrees! Others have taken a lot longer. It was delicious, but I completely lost confidence in my timing. Given that all briskets are not created equal, what do youse guys think? When would you put it on? Will check back later - gotta go to town - out of JJ's & Wild Willy's rub, & realized to my horror that I'm out of secret ingredients...ERIC
· Share on FacebookShare on Twitter

Comments

  • Spring Chicken
    Spring Chicken Posts: 10,255
    E.B.,
    I'm just getting the hang of brisket cooking myself, and I have been surprised by an earlier than expected "done" temperature. I only cooked one overnighter, hoping that I could take it off for an afternoon lunch. Imagine my surprise when I saw the temperature approaching 180° at 6:00 AM. As near as I could tell the Egg was still holding at 200° dome. I decided to ride it out for the next 15° or 20° and it turned out okay. My other briskets (smaller) have been doing surprisingly well after 8 to 11 hour cooks. I have come to the conclusion that there are so many variables (fat content, type of rub/marinade, temperature variances, rack placement, direct/indirect setup, etc) that you can't really predict exactly when it will be ready unless you have done the same thing over and over again. In other words, practice... practice... practice.
    The more experienced cooks will chime in shortly and give you better advice than me. I just know where you are coming from and wanted to throw my two cents in.[p]Spring Chicken
    Spring Texas USA
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Spring Chicken, Thanx Spring Chik - will be interesting to see what they say...ERIC

    · Share on FacebookShare on Twitter
  • fiver29
    fiver29 Posts: 628
    E.B.,[p]I agree. I'm about to attempt brisket number 3 tonight for an overnight for an afternoon meal tomorrow. I'll head over to Costco in a bit to pick up the meat.[p]My first attempt was a disaster as I pulled it too soon (185* and it was tough like leather). The second wasn't bad, but I pulled it too late (200* and it was tender like butter, but a bit too dry).[p]I'm convinced the first one didn't cook long enough and the second one didn't have enough of a fat cap on it. I plan on getting a brisket with a big enough fat cap and cooking it just long enough to be both tender and juicy! I know thats easier said than done. So I'll look to pull it somewhere between 190*-200* and post my results.[p]I think Spring has it right when saying its all about practice... practice .... practice.[p]Best of luck and beers,[p]John

    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

    · Share on FacebookShare on Twitter

Categories